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Spanish Hominy Recipe

Spanish Hominy Recipe

I received this recipe from a good friend who is a fabulous cook. The colorful side dish gets its zesty flavor from spicy canned tomatoes with green chilies. —Donna Brockett, Kingfisher, Oklahoma
TOTAL TIME: Prep: 15 min. Cook: 6 hours YIELD:12 servings


  • 4 cans (15-1/2 ounces each) hominy, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1 can (8 ounces) tomato sauce
  • 3/4 pound sliced bacon, diced
  • 1 large onion, chopped
  • 1 medium green pepper, chopped


  • 1. In a slow cooker, combine the hominy, tomatoes and tomato sauce. In a skillet, cook bacon until crisp; remove with a slotted spoon to paper towels. Drain, reserving 1 tablespoon drippings. Saute onion and green pepper in drippings until tender. Stir onion mixture and bacon into hominy mixture. Cover and cook on low for 6-8 hours or until heated through. Yield: 12 servings.

Nutritional Facts

3/4 cup: 93 calories, 5g fat (2g saturated fat), 8mg cholesterol, 530mg sodium, 9g carbohydrate (3g sugars, 2g fiber), 4g protein.

Reviews for Spanish Hominy

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Reviewed Apr. 8, 2010

"I have a question about the cooking time

the recipe says, cook for 6 to 8 hours or until heated through..So does it take that many hours to heat through. I feel for that lone it would be mush. Hopefully she means just"until heated through""

Reviewed Jan. 29, 2010

"This went over well with my crew. I have served it with cheese enchiladas and once with meat loaf, which I intend to repeat soon."

Reviewed Sep. 6, 2009

"this sounds really good juat wondering what you would do with it or make to go with it..."

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